Recipe- Mexican Chicken Casserole

So let me start this by saying one word…YUMMY!!

This is a filling pan of deliciousness! And you can change it up to make it your own.

Mexican Chicken Casserole


2 boneless, skinless chicken breasts, cooked and shredded (I boil them in low sodium chicken broth, makes them super flavorful)
2 (10.5oz) cans 98% fat free cream of chicken soup
2 cups 0% plain Greek yogurt (I use Stoneyfield Farms)
1 packet reduced sodium taco seasoning mix
1 packet ranch dressing mix
1 (10oz) cans RoTel, drained
1 (10oz) cans RoTel, UNDRAINED
1 (15oz) can black beans, rinsed & drained 
1 (15oz) can pinto beans, rinsed & drained
1 (11oz) can Mexicorn/Southwest corn, drained
18 corn tortillas
3 cups shredded cheese (I use a combo of cheddar and “Taco Cheese”)
Preheat oven to 350 degrees.
Combine cream of chicken soup, Greek yogurt, and seasoning packets.
Stir in chicken and remaining ingredients, except the tortillas and cheese.
Lightly spray a 9×13 dish with cooking spray.
Layer 6 tortillas in the bottom of the dish. Pour half of the chicken mixture over top. Sprinkle with 1/3 of the cheese.
Repeat layers, starting with tortillas, then remaining chicken mixture and 1/3 of cheese. Top with remaining tortillas and sprinkle with last 1/3 of cheese.
Bake for 30 minutes until bubbly and cheese is melted.  I bake it for an extra 5 minutes to let the cheese get a little brown around the edges
Optional: Top finished casserole with chopped tomato, shredded lettuce, avocado, and sliced olives.
You can also replace the corn tortillas with 2 cups of cooked rice. Or leave the tortillas out and eat it as a dip with tortilla chips



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